An easy to make veggie stir fry, South Indian side dish…
One of the side dishes that’s commonly served with South Indian lunch is a vegetarian stir fry in which any kind of veggies can be added. It can be either thoran or mezhukkupuratti. Only one kind of veggie is added or a combination of veggies are added. Thoran and mezhukkupuratti belong to the same category with slight variations. Usually, while making thoran grated coconut which is ground along with some seasonings is added to the veggies. While in mezhukkupuratti grated coconut is directly added to the veggies and is stir fried.
Veggies like carrot, beans, beet root, cauliflower, cabbage can be used for making mezhukkupuratti. However, I like long beans mezhukkupuratti better than any other veggies. So, whenever I buy long beans, I make this stir fry. This goes well as a side dish along with rice or chapati.
Making long beans stir fry
Long beans stir fry
- Long beans, cut into 1 inch- 4 cups
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Whole red dry chilies- 2
- Curry leaves- 1 sprig
- Shallots or small onions, chopped- 6
- Turmeric powder- ½ tsp
- Chili powder- 1 tsp
- Coconut grated- ½ cup
- Salt- 1½ tsp
- Cut the long beans to 1 inch long.
- Heat a wok or frying pan, add oil, let it turn hot.
- Add mustard seeds, let it splutter.
- Add whole red dry chilies and curry leaves, saute for a few seconds.
- Add chopped shallots and a few pinches of salt, stir fry till light golden in color.
- Add cut long beans, combine well.
- Sprinkle some salt over the beans, combine well.
- Add ½ cup water and cook covered till beans turn tender.
- Add turmeric powder and chili powder, saute for a minute.
- Add coconut, stir fry for a few minutes till coconut turns golden brown in color.
- If the mixture is getting too dry sprinkle some water and stir fry.
- Remove the pan from the heat and serve along with rice or chapati.